Lemon Belgian Waffles with Blackberry Syrup

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Did you notice all of the wonderful Blackberry and Lemon recipes floating around the blogisphere last week? I did, and I felt a bit left out. They all looked so delicious! So, I created my own Lemon Belgian Waffles with Blackberry Syrup for dinner the other night.

These Lemon Waffles are so light and fluffy and the Blackberry Syrup was the perfect touch! I have never been a huge fan of maple syrup, so this was an extra special treat! The kids both loved them, which is even better, right?

How to make Lemon Belgian Waffles with Blackberry Syrup:

To make the waffles:

In a large bowl, mix together flour, baking powder, and salt.

In a separate bowl, mix together egg yolks, sugar, butter, lemon zest, and milk.

Add the liquid mixture to the dry ingredients and mix to combine.

In a third bowl, beat the egg white until stiff peaks form.

Add the whipped egg white to the mixture.

Gently fold the mixture together to combine. You do not want to deflate the egg whites, you just want them mixed in.

Scoop mixture in to waffle maker and cook per manufacturer’s instructions until golden brown.

Remove waffles to a cooling rack and continue cooking additional waffles. You can also place cooked waffles in a 200 degree oven to keep warm.

To make the Blackberry Syrup:

Place blackberries in a a small sauce pan.

Add the sugar, lemon zest and water.

Bring to a boil, then reduce heat and simmer for 25 minutes stirring occasionally.

Remove from heat and mash berries with a potato masher or the back of a wooden spoon.

Pour mixture into a bowl through a fine mesh strainer and push pulp through with a spoon. Allow mixture to sit and continue to drain into the bowl for 30 – 60 minutes.

Serve immediately, or store in the refrigerator until ready to use.

I liked the syrup just the way it was, which you can see is on the thin side. Cassi (the princess) thought it should be thicker, so next time I might try adding some cornstarch or pectin to thicken it up a bit…or not. 😉

More delicious waffle recipes:

Blueberry Lemon Waffled Muffins

Pumpkin Waffles

Bananas Foster Belgian Waffles

Chocolate Liege Waffles

Waffled Brownies

Enjoy!!

Lemon Belgian Waffles with Blackberry Syrup

These light and fluffy Lemon Waffles with Blackberry Syrup are a delicious breakfast treat!

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Course: Breakfast

Cuisine: American

Keyword: lemon, waffles, blackberry, syrup, breakfast, brunch, recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8 Servings

Calories: 350kcal

Author: Lisa Johnson

Ingredients

Lemon Belgian Waffles

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 4 large eggs separated
• 2 Tablespoons granulated sugar
• 1 lemon just the zest of one lemon
• 4 Tablespoons unsalted butter or non-dairy butter
• 2 cups milk or coconut milk (box)
• oil as needed for waffle maker

Blackberry Syrup

• 2 cups fresh blackberries pick out any stems
• 3/4 cups granulated sugar
• 1/4 cup water
• 1 lemon zest of one lemon

Instructions

To make the Waffles:

• In a large bowl, mix together flour, baking powder, and salt.
• In a separate bowl, mix together egg yolks, sugar, butter, lemon zest, and milk.
• Add the liquid mixture to the dry ingredients and mix to combine.
• In a third bowl, beat the egg white until stiff peaks form.
• Add the whipped egg white to the mixture.
• Gently fold the mixture together to combine. You do not want to deflate the egg whites, you just want them mixed in.
• Scoop mixture in to waffle maker and cook per manufacturer's instructions until golden brown.
• Remove waffles to a cooling rack and continue cooking additional waffles. You can also place cooked waffles in a 200 degree oven to keep warm.
• Serve with syrup.

To make the Blackberry Syrup:

• Place blackberries in a a small sauce pan.
• Add the sugar, lemon zest and water.
• Bring to a boil, then reduce heat and simmer for 25 minutes stirring occasionally.
• Remove from heat and mash berries with a potato masher or the back of a wooden spoon.
• Pour mixture into a bowl through a fine mesh strainer and push pulp through with a spoon. Allow mixture to sit and continue to drain into the bowl for 30 - 60 minutes.
• Serve immediately, or store in the refrigerator until ready to use.

Notes

This recipe makes a thin syrup. If you would prefer a thicker syrup:

• add 2 Tablespoons of cornstarch with the water OR
• add 1 Tablespoon of powdered pectin. 

Nutrition

Calories: 350kcal | Carbohydrates: 55g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 126mg | Sodium: 216mg | Potassium: 400mg | Fiber: 3g | Sugar: 27g | Vitamin A: 505IU | Vitamin C: 21.9mg | Calcium: 174mg | Iron: 2.4mg